Once you go through the effort of making fresh pasta, don't let it go to waste. The best way to maintain its quality is to store fresh pasta in the freezer.

CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying ...

Pasta night is a go-to solution for feeding a whole family, hosting some friends, or even whipping up quick solo dinner after a long day. Grab the right pasta for your sauce, whether you use a ...